Chicken Tikka Masala

Whisk all ingredients except chicken together in deep mixing bowl. Once blended, add chicken into the same bowl and mix gently until all pieces are coated. Cover and refrigerate at least two hours and ideally overnight.

Boil water on the stovetop to peel tomatoes. Cut an “X” into the bottom of each tomato with a knife and drop into boiling water for about two minutes or until the peel starts to curl back from spot where you cut it. Pull them out of water with tongs and peel once cooled. Cut away the green top and chop roughly.

In a food processor grind onions, garlic, chilies, tomato paste, garam masala, coriander powder, red chili powder, salt, brown sugar, blanched almonds, cinnamon powder and water until completely smooth. Be patient, as this could take 10 – 15 minutes. To help the process, turn the food processor off and push mixture down from the sides and pulse again to ensure the mixture is finely ground.

Add tomatoes and pulse a few times until the tomatoes break down but are not completely blended. Put mixture in slow cooker. Add crushed cardamom pods to slow cooker.

With a slotted spoon or tongs, slowly add marinated chicken to the slow cooker. Discard the remaining yogurt to make a thicker base for the chicken or add to the slow cooker for a thinner masala.

Cook on high for 6 – 8 hours. If you want an even thicker sauce, leave lid off during the last hour of cooking.

Add cream and cilantro before serving. Garnish with chopped onions and green chilis. Serve with naan or roti.

Try This! If you really want to add another layer of flavor to the dish, brown the chicken in oil on the stovetop after marinating it and before adding it to the slow cooker. You can also grill the chicken after marinating and serve like this as an appetizer with toothpicks.

To make in the 3 ½ quart slow cooker, cut all ingredients in half and follow above steps. Makes 7 cups (1.66 mL).